Makes 4-6 servings
This decadent pudding takes only about 5 minutes to whip up! The chia seeds plump up like tapioca pearls, creating surprising texture. Rich, creamy, and naturally sweet, this makes for a great breakfast or snack. Pack individual servings in little mason jars and take ‘em on the go!
1/3 cup chia seeds
1 14oz can coconut milk, full fat, whisked until smooth
2-4 tablespoons maple syrup
2 teaspoons pure vanilla extract
1 cup raspberries, thawed from frozen and lightly crushed
1. In a medium bowl, whisk all the ingredients together. Taste and add more sweetener if needed.
2. Pour into little ramekins or mason jars and top with extra raspberries to make it extra pretty!
3. Chill in the refrigerator for at least 20 minutes before serving. Chia pudding will last up to 4 days in the refrigerator.
Courney Schwegel is one of our guest food bloggers on CharisOnLife. She is a Professional/personal chef, Holistic Nutrionist, and Food Enthusiast.
"To me, food is about love. It’s about sharing, and it’s about nurturing ... I always knew that it would always be the driving force behind my cooking."